Method

In a large saucepan, sauté the onions, garlic, celery, chilli flakes and thyme in the olive oil until softened, light in color and fragrant.

Add the artichokes, mushrooms, 1 litre of water and stock. Season well with salt and pepper.

Simmer the soup for 30 minutes until the artichokes are tender. Add the cavolo nero and simmer for a further 5 minutes. Check the soup for seasoning and adjust.

Serve with fresh parsley and grated parmesan.

Ingredients

1/4 cup Olive Oil

2 medium red onions finely diced

3 cloves of garlic sliced

2 sticks Celery finely diced

1/2 teaspoon Farro dried chilli flakes

1 teaspoon fresh thyme chopped

5 large field mushrooms chopped

500 grams Jerusalem artichokes washed well, scrubbed and chopped

1 bag cavolo nero trimmed and chopped

1 litre Foundation Foods chicken or vegetable stock

To serve:

Grated parmesan

1/2 cup flat leaf parsley roughly chopped